To make the chicken dumplings, line a baking tray with
Combine 4 cups water, stock, lemongrass, ginger, chilies and soy sauce in a large saucepan. Bring to a boil. Reduce heat and simmer for about 5 mins.
Meanwhile, to make the chicken dumplings, combine ground chicken, cilantro and minced garlic. Roll into meatballs. Add to broth and simmer, covered, for 5 mins, or until dumplings are cooked through.
Add lime juice, fish sauce, choy sum and onions to broth. Simmer until choy sum wilts. Stir in cilantro just before serving.
Cut the chicken legs into pieces -
ver medium heat.
Cook chicken until golden brown, stirring frequently
eat on medium. Add the chicken & sprinkle with salt & pepper. Cook
nderful to spice up any recipe so keep some in your
r covered pot, the skinned chicken, the chicken broth + 3 or more
Boil chicken until tender; remove from bone and cut into small pieces.
Reserve liquid for stock.
If necessary, add enough water to stock to make 2 quarts.
Add soup, butter, salt and pepper. Make dumplings according to directions; cut into strips.
Drop dumplings into boiling chicken stock.
Boil 2 to 3 minutes, stirring gently.
Fold in chicken and eggs.
Simmer for 20 to 30 minutes.
Serves 6 to 8.
Add onions to crock pot. Add seasonings, chicken and broth.
Cover and cook on High 5 to 6 hours.
Shortly before serving, stir together sour cream or yogurt and cornstarch. Stir into crock pot and thicken.
Taste and adjust seasonings (sour cream and cornstarch may be omitted if desired). Serve with dumplings (recipe below).
Dumplings.
Beat 3 eggs, add 1/3 cup water and 2-1/2 cups flour. Beat with a spoon until smooth. Drop from teaspoon into boiling salted water and cook until dumplings rise to the top, approximately 10 minutes.
o room temperature for the dumplings: chop chicken to a paste in
br>Meanwhile, for the dumplings, combine ground chicken, dill and lemon peel
Disjoint chicken and remove skin; place in a large pan.
Add water, salt, celery and onion; simmer 1 to 2 hours or until meat is tender.
Remove chicken from bone; return chicken to chicken stock.
Bring chicken and stock to a boil; add rolled dumplings. Cover and boil gently 8 to 10 minutes.
nd discard excess fat from chicken. In 4-quart Dutch oven
br>Meanwhile, to make the chicken dumplings, heat 1 tbsp peanut oil
Heat first 7 ingredients to boil in large pot. Let simmer for 15 to 20 minutes. Add potatoes, diced and peeled. After chicken has cooked 20 minutes, pull chicken from pot. Set aside to cool. Add vegetables except broccoli. Cut chicken into bite size pieces and return to pot. Mix Dumplings. Recipe follows. Add broccoli, cut in small pieces. Broccoli added last to maintain fresh look. Add Dumplings.
efore stew is done, add dumplings (recipe follows) and cover skillet. (If
or small whole stewing chicken)in water & chicken stock until done (juice
Place chicken, potatoes, carrots and celery in slow cooker.
Mix soup, water, thyme and black pepper. Pour over all.
Cover and cook on low 7 to 8 hours (4 to 5 hours on high) or until chicken is done.
Mix baking mix and milk. Spoon batter over chicken mixture. Tilt lid to vent and cook on high 30 minutes or until dumplings are cooked in center.
Put chicken in Dutch oven.
Cover with water.
Add next 5 ingredients.
Cover and simmer about 2 1/2 hours.
Prepare dumplings.
Boil chicken until tender.
Mix dough like pancake mix or thicker, drop by teaspoon into boiling broth until done.
Add a few drops of yellow food coloring for appetizing look.